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Cardamom Cookies

Yield: 5 dozen cookies Prep 20 mins Chill 2 hrs Bake 400°F 7 mins


  • 2 1/2 cups  all-purpose flour
  • 1 teaspoon  baking soda
  • 1/2 teaspoon  salt
  • 1 tablespoon  ground cardamom
  • 2 teaspoons  ground cinnamon
  • 1 teaspoon  ground ginger
  • 1 teaspoon  ground cloves
  • 1 teaspoon  ground nutmeg
  • 1 teaspoon  ground allspice
  • 1 1/2 cups  sugar
  • 1 cup  butter, softened
  • 1 large egg
  • 1 teaspoon  molasses
  • Decorative Icing (optional)


1. Whisk together flour, baking soda, salt, cardamom, cinnamon, ginger, cloves, nutmeg and allspice in a large bowl; set aside.

2. Beat sugar and butter in a large mixer bowl on medium-high speed 3 minutes, until fluffy. Beat in egg and molasses. Reduce speed to low; gradually beat in flour mixture just until combined. Divide dough into 4 equal pieces and shape into thick disks; wrap well in plastic wrap and refrigerate 2 hours or overnight, until firm enough to roll out.

3. Heat oven to 400 degree F. On a lightly floured surface, roll one piece of dough 1/8 inch thick (keep remaining dough refrigerated). If dough is soft, freeze on cookie sheet, 10 minutes. Cut out with a floured 3-inch star-shaped cookie cutter. Transfer cutouts with a spatula to large ungreased cookie sheets, 1/2 inch apart.

4. Bake 7 to 8 minutes, until edges just begin to darken. Cool cookies on sheets on wire racks for 2 minutes. Transfer cookies with a metal spatula to wire racks and cool completely. Repeat with remaining dough, rerolling and cutting scraps. Decorate as desired. Makes 5 dozen cookies.

Make Ahead Tip

  • Store cookies in an airtight container in freezer up to 1 month.

Nutrition Facts

  • cal.(kcal)70,
  • Fat, total(g)3,
  • chol.(mg)12,
  • sat. fat(g)2,
  • carb.(g)10,
  • pro.(g)1,
  • sodium(mg)73,
  • Percent Daily Values are based on a 2,000 calorie diet